Asian noodle and cabbage slaw
( SERVES 4 )
Photo by Annabel Langbein Media
Thinly slice the crisp white bases of bok choy stalks into salads to deliver a real crunch of freshness. With their mild flavour, they can be also finely chopped as a substitute for bean sprouts.
Transform this simple salad into a main course by adding cooked chicken or prawns, or some pan-fried tofu for a vegetarian option.
Thai ginger dressing
- To make dressing, shake all ingredients in a jar until sugar has dissolved.
- Cook noodles according to packet instructions, rinse under cold water and drain well. Place in a bowl, cut into shorter lengths with kitchen snips and toss through sesame oil.
- Pour boiling water over snow peas, drain at once, refresh under cold water, drain again and thinly angle-slice. Add to bowl with noodles and all remaining ingredients. The slaw can be made ahead to this point, covered and chilled until needed. When ready to serve, toss through the dressing.
More light, Asian recipes from Annabel